Arizona weekly enterprise., 1887-08-06

There are now twelve pavilions of iron Each one seems to be devoted to differ ent sort of edibles, and yet the space thus allotted under cover is little more than half large enough for the citys needs. The four largest pavilions are those where fish, poultry vegetables and dairy prod uce are sold. All the pavilions are well ventilated, the stalls are commodious and ''down among the dead men" are base ment cellars, where the stall renters are permitted to store such imperishable goods as they have been unable to dis pose of in the course of the day.
 The wagons bringing the meat from slaughter houses and poultry from trains begin to arrive about Il o'clock ill the evening, and they continue coming throughout the night. The employees lift out the baskets ard arrange them along the sidewalks. In each basket is the car cass of m animal, either whole or cut up. into quarters, and carefully wrapped up in stout canvas; also a label bearing the name of the sender, the weight of the con- tents and sort of bill of lading, which is handed to market official, who makes from it his memoranda. Then a number is placed on all the merchandise which comes from the same shipper, after which the board of health inspector makes his examination, marks V on all meat that he considers fit for food and has the rest removed to another place to be looked at more carefully later on. When it is finally found unfit to eat 1t is confiscated and either sent to the Jardin des Plantes to be thrown to the wild animals, or is totally destroyed.
 In the meantime the forts de la halle, l-N&w~ part of the common work. Handling the | meat which has passed inspection with large iron hooks, they carry it to the pub lie weighing station, and when the weight of each piece has been twice recorded, once by the clerk of the consignee and once by the city's employe, a label is fas tened to 1t with galvanized iron pin, and then the meat is hung up in rows to be sold, 0 la erie, or at public auction, to the retail dealers, and as the pieces are sold the name of the purchaser is written on the other side of the label.
 This is the routine for carcasses and quarters already prepared, but there is other meat in large quantities which has to undergo two operations known as the epluchago trimming and the decoupage, or cutting up. This is done by five men, and is difficult and sometimes dangerous work. Tho dccoupeurs wear sort of | cap, to which lighted candle is fixed; this is the only light that they have to do | their work by, and it must be executed with great rapidity in the midst of 8 crowd of porters and other market hands. There | are, it is true, few gas jets hero and there, but Tot enough of them to enable | the inspectors and cutters to do their work properly. Why don't they burn more | gaSi Well, because it is known in Paris that gas is bad thing for meat and other food, and the less of gas there is used about eatables the better for mankind. l Four o'clock is the hour when the vente | lsecrise begins The din is appalling. | StsSS 4hed wenches men 4nd boys are rushm about or pushing trucks bearing hampers full to the brim, and salesmen perched aloft in small pulpits bawl their offers in voices which sound like dismal howls under the zinc roohngs, while cus- toners bid in the same strain. The buyers | at this early hour are stallkeepers, proprie- tors of restaurants and hotels, and caterers to hospitals or asylums. These people, by coming early, get their provisions much cheaper than the public will do in the course of the day, though this is not true of fish, which is subject to astonishing fluctuations. The wholesale selling ends | at G o'clock, and now cooks and poor wives make their appearance by thousands.
 It is a curious and an instructive scene, I assure you, that of the markets at an early morning hour.
 The street is so crowded with people that wheeled vehicles cannot enter; but beyond the church stand rows of cabs, with their horses heads facing the shops on the other side of the little rue that runs along the front of the ancient edifice. | o1sI H. .< baskets of fruit, grapes and whitish brown things that on closer inspection prove to be mushrooms. There is wide passage between the two lines of pavil- ions, and at this early hour this passage is that lovely that even you, good people of the golden coast, would cry out: "Ye
 godsi how beautiful" The colors of all
 the rainbows that have arched them selves over the earth since Noah went
 yachting greet our eyes. It Is a paradise
 of roses, camellias, yiolets, primroses, oi
 all the flowers in the world, at least ii
 seems SO. Farther on are things which
 English people call roots, but which we in
 our superiority pronounce vegetables. Hun
 dreds and hundreds of rows of red carrots
 as many more rows of white turnips rows three or four feet high, mind you
 and so skillfully piled that no vestige oi
 the green stems can be seen, and yet tc
 each root is such an appendage. And the
 cabbages and the caulitiowersl and tho
 baskets of string beans and peas! and tho
 green stuffs for salads! and tho potatoes 'Arrah, the spudsi'' as heard the gentle , man-he may even now be one of our frs , citizens for all know-say once upon [ time in Dublin.
 ! A little further on are the fishes, ol ] wicker platters, like round basket lid with L.aESIlSs cI6ner slde, UurDot skate, mackerel, sole, salmon perch, etc. , in ten, fifteen and twenty pairs at a time } These fshwomen are not those of Billings gate, but they will do. l have no wish t. come into contest with muscular rel , arms; and, phewl heaven knows they ar ? just now strong enough to knock Johl { Sullivan himself out of time. Parisian !. like fish, and consume yearly an averag
 of very nearly 51, ,O00, GOO pounds thereof
 Henry Haynie in San Francisco Chronicle